Pumpkin Butter, Cherry Tomato, And Feta Fritatta

• 1 tablespoon olive oil
• 2 shallots chopped
• 1 clove
• 1 slice pumpkin butter in cubes
• 3 eggs
• 1/2 cup cherry tomatoes halved
• 1 piece feta cheese cubed
• 1 bunch fresh herbs chopped, parsley, chives, thyme
• salt to taste
• ground black pepper to taste

1. Heat the oven to 180 degrees Celsius.
2. Heat a frying pan without a plastic handle, and add the oil, shallots, and clove. Let stew on low heat for about 4 minutes, until the onion begins to soften.
3. Add small pieces of pumpkin and cook, over low heat, for 6 to 7 minutes.
4. Remove the clove.
5. Whisk the eggs, seasoned with salt and pepper, and pour them into the skillet.
6. Spread the cherry tomatoes and cheese on top. Shake the skillet in circular motions to stabilize the eggs at the bottom.
7. Garnish with chopped aromatic herbs.
8. Transfer the skillet to the oven until the eggs are cooked.
9. Serve hot or cold.

olive oil, shallots, clove, butter, eggs, tomatoes, feta cheese, herbs, salt, ground black pepper

Taken from www.yummly.com/recipe/Pumpkin-Butter_-Cherry-Tomato_-and-Feta-Fritatta-895867 (may not work)